Chicken Fried Chicken Livers with Pink Spaetzle, Kohlrabi Leaf Yogurt, and Crown Melon Kohlrabi Soubise 

The randomizer generated:

Protein: Chicken livers; 

Produce: Kohlrabi; 

Equipment: Spaetzle maker; 

Style: Pink; 

Wild card: Crown melon

Bryan leaned into intentional use of color. 

Bryan Voltaggio: "The style is pink. I just want to make sure that it doesn't look like I just threw pink on a plate. I want it still to make sense as you're eating through it. So I'm thinking about doing like a chicken fried chicken liver. I'm going to use kohlrabi and also the melon to make a pickle and a yogurt sauce made with kohlrabi tops, and obviously very pink spaetzle." 

Bryan Voltaggio: "I start soaking the chicken livers in pink salt and buttermilk. I'm only gonna be using pink salt today. I'm finding these nice, plump chicken livers. I'm gonna dredge them in flour, go into the egg wash and then the corn cereal mixture." 

On the spaetzle, he used beet juice to tint the dough. Bryan Voltaggio: "I'm have pink hands by the time I'm done too. Easiest way to use a spaetzle maker is to use it what it's for. Make spaetzle. In this case, I knew I could make a pink spaetzle if I use beet juice. Beet juice going into buttermilk, which is what we typically use to make our spaetzle, it's pink right in the bowl. To use the spaetzle maker, you have to make sure the dough is thick enough that you can actually run a grater over the boiling water." 

On the pickle: Bryan Voltaggio: "Normally you would pickle the rind. So I'm going to make a really quick pickle using dill and the melon, and turn it pink somehow. I'm going to have rice wine vinegar. I'm going to make hibiscus tea, which is really high in acid, and I'll be able to pour that over the melon and tint the melon's color." Kohlrabi featured three ways, including a classic French sauce. 

Bryan Voltaggio: "Kohlrabi is going to be super important to feature in this dish. I use it in three different ways. Pickle the kohlrabi in the beet juice, two different pickles. But I'm also going to make a soubise. Soubise is a classic French onion sauce. It's typically stewed down with butter and cream, pureed smooth. This is the kohlrabi, onion, red onion, kohlrabi, the melon. And I know I can blanch the kohlrabi leaves and puree that really smooth." 

Bryan Voltaggio: "I want to add something like yogurt, something that has a dairy component to the dish that adds a little bit of richness. Another pop of acid." 

On plating: Bryan Voltaggio: "The first thing I'm doing is put down the soubise, like, all over the plate. I want there to be pink all over the dish. Then I'm going to put in the kohlrabi yogurt. It's really important that there's contrast in colors, so it really makes the pink pop. Then I put a really nice portion of the beet spaetzle right in the center. Chicken liver on top, and then the pickles, and that's it." 

Voiceover: "Judges, in front of you is chicken fried chicken livers with pink spaetzle, kohlrabi leaf yogurt sauce, and crown melon and kohlrabi soubise. Finally, a pickling liquid of hibiscus tea and red wine vinegar were constructed to create the crown melon rind pickle, and julienne of kohlrabi that was also dressed with dill."